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Dosai with coconut, ginger and green chilli chutney


You'll need

1 tsp each cumin and coriander seeds ½ tsp fenugreek seeds 140 gm (1 cup) urad besan (see note) 75 gm (½ cup) rice flour For frying: ghee or vegetable oil   Coconut, ginger and green chilli chutney Peeled and finely grated flesh of 1 mature coconut (see below) 1 cup (loosely packed) each coriander and mint, finely chopped 80 ml (1/3 cup) olive oil 1-2 small green chillies, finely chopped ½ tsp finely grated ginger Juice of 1 lime, or to taste

Method

  • 01
  • Dry-roast spices until fragrant (1 minute), finely grind in a mortar and pestle. Combine in a bowl with flours and 1½ tsp salt, gradually whisk in 750ml cold water or enough to form a thin batter then set aside.
  • 02
  • For chutney, combine ingredients in a bowl, season to taste, refrigerate until required.
  • 03
  • Heat 1 tsp oil in a 20cm-diameter non-stick frying pan over high heat. Pour in 80ml batter, swirl quickly to coat pan, cook until set and golden (1-2 minutes), drizzle with 1 tsp oil, turn, cook until golden and crisp (1-2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Serve warm with chutney.

Note Urad besan, flour made from black lentils, is available from Fiji Market and other Fijian and Indian grocers.

Mature coconuts are sold with the outer shell and outer husk removed; the inner husk is brown and hairy. They contain a small amount of liquid and a crunchy white flesh used for making coconut milk and cream. Mature coconuts are available from supermarkets and Asian grocers. To open a mature coconut, pierce two of the eyes (we used a screwdriver) and drain the liquid. Tap firmly around the circumference with the back of a large knife, rotating the coconut with each tap until the shell cracks open. If the coconut smells fermented or the flesh isn't pure white, it's a bad nut.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Cold lager.

Featured in

Jan 2011

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